Abstract
The application of dry heat to seeds and meal was not effective in inactivating the TI and reducing the polyphenol content. Soaking for 24 h followed by cooking for 20 min, was equally effective in destroying the TI activity. Germination of jack bean seeds for 40 h decreased the levels of TI and polyphenols by 31% and 35%, respectively.
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Babar, V.S., Chavan, J.K. & Kadam, S.S. Effects of heat treatments and germination on trypsin inhibitor activity and polyphenols in jack bean (Canavalia ensiformis L. DC). Plant Food Hum Nutr 38, 319–324 (1988). https://doi.org/10.1007/BF01091729
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DOI: https://doi.org/10.1007/BF01091729